Sage Scrambled Eggs with Breakfast Sausage

Prep Time
Cook Time
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Recipe: #40779

May 28, 2023

"If using dried sage, you can add it directly to the skillet with the eggs and sauté it along with the breakfast sausage to save a step."

Original is 2 servings


  • Serving Size: 1 (182.6 g)
  • Calories 352.2
  • Total Fat - 24.4 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 483.5 mg
  • Sodium - 842.5 mg
  • Total Carbohydrate - 2.5 g
  • Dietary Fiber - 0 g
  • Sugars - 1.6 g
  • Protein - 29.9 g
  • Calcium - 80 mg
  • Iron - 3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a skillet over medium heat, cook the breakfast sausage, breaking it up into smaller pieces using a spatula or spoon. Cook until browned and cooked through. Remove the sausage from the skillet and set aside.

Step 2

Crack the eggs into a mixing bowl and whisk them together until well combined.

Step 3

In the same skillet, melt the butter or heat the cooking oil over medium heat.

Step 4

Add the chopped fresh sage leaves (or dried sage) to the skillet and sauté for about 30 seconds to release their aroma.

Step 5

Pour the whisked eggs into the skillet and let them cook for a few seconds until they start to set around the edges.

Step 6

Gently stir the eggs with a spatula, pushing them from the edges towards the center, allowing the uncooked portions to come into contact with the heat.

Step 7

Add the cooked breakfast sausage back into the skillet with the eggs and continue stirring and folding until the eggs are mostly cooked but still slightly soft and moist.

Step 8

Season with salt and pepper to taste, and give the eggs a final gentle stir to evenly distribute the seasoning.

Step 9

Remove the skillet from the heat, as the residual heat will finish cooking the eggs without overcooking them.

Step 10

Let the scrambled eggs rest for a minute or two to allow any remaining liquid to set.


No special items needed.

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